Tuesday, August 14, 2007

Buttermilk Pancakes

I am not proud to say that for the past five years of marriage, I have only made pancakes from a box. Lately, whenever I would ask hubby to choose between say, toasts or pancakes for breakfast, he would always choose the former. Frankly, he didn't like any of the instant stuff that I usually buy from the supermarket.

I saw a recipe for buttermilk pancakes scribbled in one of my notebooks, forgot where I copied them from but I was willing to give them a try. It certainly looked easy enough to prepare. Hubby was excited when I told him I was making buttermilk pancakes, from scratch. I felt like Kim Katrall with that cute farmer from a scene in Sex and the City :-)

Buttermilk Pancakes (for 2)

1 Tablespoon melted butter + more for frying and topping
1 Cup buttermilk
1 Egg, slightly beaten
1 Cup, sifted all-purpose flour
1/2 Teaspoon salt
1/2 Teaspoon baking soda
1-2 Tablespoons sugar

1. Sift all dry ingredients in a medium-sized mixing bowl.
2. In a separate bowl, combine 1 tablespoon melted butter (slightly cooled), buttermilk and eggs.
3. Pour buttermilk mixture into the dry mixture and stir just to combine or until all the dry ingredients are moist. Batter will be lumpy (and that's OK).
4. Brush some butter on a non-stick pan or griddle pan, if using. Coat the bottom of the pan. If you don't have a heat-proof pastry brush, simply add about a teaspoon of butter to the pan and swirl to coat bottom. (A heat-proof pastry brush works best though).
5. Pour batter on hot pan using a small ladle or a 1/4 cup measuring cup.
6. On medium heat, let pancakes cook on one side. You can tell they are cooked when bubbles hold their shape on the uncooked side. Flip pancakes using a wide spatula. Pancakes cook about 1-2 minutes per side. Brush top of pancakes with more melted butter.

Makes 8 medium-sized pancakes.
Top pancakes with maple syrup or honey and a pad of butter.
Best served with eggs and bacon on the side.

To substitute buttermilk:
1/4 cup buttermilk powder+1 cup water (mixed together) = 1 cup buttermilk
1 Tablespoon vinegar+enough MILK to make 1 cup= 1 cup buttermilk

These pancakes are so light and fluffy, I'll never use instant pancakes again!


ericbau said...

More! More!
You will swear off instant pancakes after you've tasted these babies, people...

Leica said...

Thanks love, you're the best

len said...

1 Tablespoon vinegar+enough water to make 1 cup= 1 cup buttermilk

can't fathom this part, would the mixture of vinegar and water produce buttermilk?

sorry, i'm so amateur. but i'd really like to try your recipe!


Leica said...

Hi Len!
By definition, buttermilk is the sour liquid that remains after the butterfat is removed from whole milk or cream by churning. By adding the vinegar, you duplicate the taste. Since prepared buttermilk is not available here in Manila, we do substitution instead. Powdered buttermilk however is available in bakery supply stores for about P120 per kilo. I use the powdered kind.

These pancakes are really awesome and so easy to make. You should try them.

Don't scrimp on the butter :-)

Leica said...


Sorry for the error in my buttermilk substitution, it's not water but MILK added to the vinegar. Thanks for pointing it out.

Very sorry.